Philly cheese steaks are deliciously greasy lunch or dinner options that are often picked up at fast food restaurants. However, it’s possible to not only make them at home, but make them healthier as well.
Philly cheese steaks are one of my favorite fast food sandwiches. In fact, I’m such a huge fan that I go out of my way to find them, and if there’s a food truck in the area, I’m always first in line. The reason they’re one of my favorite entreé choices is because they’re so greasy. But with grease comes calories and with calories comes extra weight. So I’ve been looking for a lighter, healthier version of the classic Philly cheese steak. Luckily Daphne Oz came to my rescue. She suggested grilling up a flank steak instead of the fattier ribeye and caramelizing your own onions. Using a healthier flank steak and olive oil makes for a significantly lighter sandwich that doesn’t lose any of its flavor.
Philly cheese steak sandwich
- 1-1/2 pound flank steak
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, sliced
- 8 slices provolone cheese
- 4 sandwich rolls
- 1/3 cup mayonnaise
- Season the steak with salt and pepper to taste. Grill the steak in a grill pan over medium-high heat for about six minutes per side. Transfer to a platter and let rest for five to 10 minutes.
- Meanwhile, heat oil in a large skillet and sauté onions for eight to 10 minutes or until they start to caramelize.
- While the onions cook, spread the buns with mayonnaise and cook until toasted, about two minutes.
- Slice the steak and place in the skillet with the onions. Lay two slices of cheese over each of the four piles of steak and onions and allow the cheese to melt.
- Transfer each cheesy mound to a toasted bun and serve immediately.